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* Pork Tenderloin with Roasted Cherries & Shallots
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Pork Tenderloin with Roasted Cherries and Shallots
- · 2
tablespoons olive oil, divided
- · 3/4
teaspoon kosher salt, divided
- · 1/2
teaspoon black pepper
- · 1/2
teaspoon ground cumin
- · 1/8
teaspoon ground cinnamon
- · 1 (1-pound)
pork tenderloin, trimmed
- · 2 large
shallots, quartered
- · 8
ounces fresh cherries, pitted and halved
- · 1/4
cup chicken stock
- · 2
tablespoons balsamic vinegar
- · 1/2
teaspoon brown sugar
- · 1
tablespoon butter
- · 1/4
cup coarsely chopped fresh flat-leaf parsley
Preheat oven to
425°. Heat a large ovenproof skillet over
medium-high heat. Add 1 tablespoon oil; swirl to coat. Combine 1/2 teaspoon
salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork
to pan; sauté 4 minutes. Turn pork over; place pan in oven and bake at 425° for
15 minutes or until a thermometer registers 140°. Remove pork from pan; place
on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into
thin slices.
Add remaining 1
tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with
remaining 1/4 teaspoon salt. Place pan in oven; bake at 425° for 10 minutes (do
not turn cherries). Carefully remove pan from oven; place over medium-high
heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or
until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture
with pork; sprinkle with parsley.
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